Buckeye Cookies Recipe

Introduction

Buckeye Cookies combine the rich flavors of chocolate and peanut butter in a delightful, soft treat. These cookies feature a fudgy chocolate base topped with a creamy peanut butter filling and a glossy chocolate ganache. Perfect for sharing or indulging on your own!

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 ¼ cups (322 g) creamy peanut butter
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• 2 ½ cups (312.5 g) confectioners’ sugar
• 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
• ½ cup (1 stick / 113 g) unsalted butter

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat 1 cup softened butter, granulated sugar, and light brown sugar until light and fluffy.
2. Step 2: Add eggs and vanilla extract, mixing until fully combined.
3. Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover dough with plastic wrap and refrigerate for at least 1 hour or overnight.
5. Step 5: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Step 6: Using a 1-tablespoon cookie scoop, portion and roll dough into balls. Place on baking sheets about 2 inches apart.
7. Step 7: Bake for 8-10 minutes, until edges are set but centers remain slightly soft. Let cookies cool completely on baking sheets.
8. Step 8: For the peanut butter filling, beat together peanut butter and ¾ cup softened butter until smooth. Gradually add confectioners’ sugar and mix until light and fluffy.
9. Step 9: Using a 1-tablespoon scoop, place a ball of peanut butter filling in the center of each cookie. Gently press down so the filling spreads, leaving a small border around edges.
10. Step 10: To make chocolate ganache, bring a pot of water to a simmer. Place a heat-safe bowl over the pot without touching the water.
11. Step 11: Add chocolate chips and ½ cup butter to the bowl. Stir continuously until melted and smooth, about 5 minutes.
12. Step 12: Spoon a small amount of melted chocolate over the peanut butter center on each cookie to cover the filling.
13. Step 13: Let cookies sit at room temperature until the chocolate sets, or chill briefly to speed up firming.

Tips & Variations

• Use natural or crunchy peanut butter to vary the texture and flavor of the filling.
• Chill the cookie dough overnight for easier scooping and enhanced flavor.
• Swap semi-sweet chocolate chips for dark or milk chocolate depending on preference.
• For a festive touch, sprinkle crushed peanuts or sea salt on top of the ganache before it sets.

Storage

Store Buckeye Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. If refrigerated or frozen, allow cookies to come to room temperature before serving. Reheat slightly if you prefer the ganache softened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours or frozen for longer storage. Thaw before scooping and baking.

Do I need to use a double boiler for melting the chocolate?

Using a double boiler ensures gentle heat and prevents the chocolate from burning, but you can also melt the chocolate and butter carefully in short bursts in a microwave, stirring frequently.

Buckeye Cookies Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

Buckeye Cookies are a decadent treat combining rich chocolate and creamy peanut butter. These soft chocolate cookies are topped with a luscious peanut butter filling and finished with a smooth chocolate ganache, mimicking the classic buckeye candy flavor in cookie form. Perfect for peanut butter and chocolate lovers, these cookies offer a delightful balance of textures and flavors.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt

Peanut Butter Filling

• 1 ¼ cups (322 g) creamy peanut butter
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• 2 ½ cups (312.5 g) confectioners’ sugar

Chocolate Ganache

• 1 ⅓ cups (8 ounces / 243 g) semi-sweet chocolate chips
• ½ cup (1 stick / 113 g) unsalted butter

Instructions

1. Beat butter with sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
2. Add eggs and vanilla: Mix in the eggs one at a time along with the vanilla extract until fully combined and smooth.
3. Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and kosher salt.
4. Combine wet and dry ingredients and chill dough: Gradually add the dry ingredients to the wet mixture and mix until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.
5. Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Portion dough balls: Using a 1-tablespoon cookie scoop, scoop and roll the dough into balls. Place them 2 inches apart on the prepared baking sheets.
7. Bake cookies: Bake the cookies for 8-10 minutes, until the edges are set but the centers still look slightly soft.
8. Cool cookies: Remove cookies from the oven and allow them to cool completely on the baking sheets.
9. Prepare peanut butter filling: In a medium bowl, beat together the creamy peanut butter and softened butter using a hand mixer until smooth. Gradually add the confectioners’ sugar and beat until the mixture is light and fluffy.
10. Fill cookies: Using a 1-tablespoon scoop, place a ball of the peanut butter filling on the center of each cooled cookie. Gently press down to spread the filling, leaving a small border around the edges.
11. Make chocolate ganache: Fill a pot halfway with water and bring it to a simmer over low heat. Place a heat-safe bowl over the pot, ensuring the bottom of the bowl does not touch the water. Add the semi-sweet chocolate chips and butter to the bowl. Stir continuously with a rubber spatula until melted and smooth, about 5 minutes.
12. Top cookies with ganache: Spoon a small amount of the melted chocolate ganache over each peanut butter-filled center, just enough to cover the filling.
13. Set chocolate topping: Allow the cookies to sit at room temperature until the chocolate ganache sets, or chill briefly to speed up the firming process.

Notes

• For perfectly round cookies, chill the dough for longer, up to overnight.
• Use parchment paper on baking sheets to prevent sticking and promote even baking.
• You can substitute creamy peanut butter with natural peanut butter, but the texture may vary slightly.
• Ensure chocolate and butter do not overheat when melting; keep heat low and stir constantly.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Buckeye Cookies, peanut butter cookies, chocolate cookies, buckeye dessert, chocolate peanut butter, holiday cookies